Greek Panzanella

I love this dish. It’s based on a Barefoot Contessa recipe. Great for using up garden booty, from tomatoes to oregano.

panzanella

1 baguette or loaf crusty bread (I used kalamata olive bread the second time I made this and it was particularly good)

olive oil

cherry tomatoes (a pint or two), cut into thirds

half a red onion, sliced

1 small cucumber, diced

1 red pepper, chopped

1 yellow pepper, chopped

8 oz feta, cut into cubes

handful kalamata olives, chopped (omit if using olive bread)

fresh basil and parsley to taste, chopped

For dressing: olive oil, sherry vinegar (3:1 portions)

lemon juice (half a lemon)

dijon mustard (1 tsp or so)

salt and pepper to taste

fresh oregano to taste

If bread is not stale, preheat oven to 350, cut bread into cubes, toss with some oil, and toast until browned (10 min or less).

Make dressing by whisking together ingredients.

Combine all ingredients to meld. If serving later in the day, reserve bread to combine last minute so it doesn’t get too soggy.

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3 Comments

Filed under salads, side dish, vegetarian

3 responses to “Greek Panzanella

  1. Jen

    I LOVED this. Thought it was fantastic, and can see how you could do many different things with it, though I really enjoyed the Greek. I will be trying this myself…thanks a ton!

  2. Pingback: Mexican Panzanella | Missy's Recipes

  3. Pingback: What Dishes Do You Make The Most? | Missy's Recipes

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